Pao-er up your meatless Monday with this Kung Pao crispy cauliflower.

Kung Pao Crispy Cauliflower

Whisk together kung pao sauce, vinegar and dried chilies in a large heat-proof bowl; set aside.

Heat vegetable oil to 350 degrees in a large nonstick skillet. Meanwhile, whisk together 3/4 cup flour, corn starch, 1/2 teaspoon salt and black pepper in a large bowl. Whisk in water until smooth. Add cauliflower florets; toss until completely coated. Sprinkle remaining 1/4 cup flour over cauliflower in bowl; stir to coat.

Add coated florets to hot oil; fry for 12 to 15 minutes or until golden brown and crisp, turning frequently. Remove florets from oil using slotted spoon; transfer to bowl with kung pao sauce mixture. Toss to coat. Season to taste with additional salt.

To serve, discard red chilies. Serve cauliflower mixture over cooked rice; garnish with green onions, if desired.

Nutrition facts cannot be accurately calculated for fried foods.